Cut the beef across the grain into thin strips. Add the marinade ingredients. Marinate the beef for 20 minutes.
While the beef is marinating, prepare the remaining ingredients.

In a small bowl, combine the oyster sauce, dark soy sauce, beef broth, and sugar. Set aside.

Fill a large saucepan with enough lightly salted water to cover the noodles. Bring to a boil. Add the noodles and cook, uncovered, until they are al dente. Use chopsticks or a wooden spoon to separate the noodles while they are cooking.

Drain the noodles and toss with the sesame oil.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. Add the beef. Brown briefly, then stir-fry until it changes color and is almost cooked. Set aside.

Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic. Stir-fry until fragrant, then add the carrots. Stir-fry for about 1 minute, then add the shredded cabbage and cook for 1 more minute. Add the noodles and cook for about 2 more minutes.

Add the sauce to the wok. Return the beef to the pan. Mix everything together and serve hot.